mustard pickled eggs

mustard pickled eggs
  • 6 hard-cooked eggs
  • 1/2 teaspoon mustard powder
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 cups apple cider vinegar


  1. Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

03/30/2017
mustard pickled eggs, recipe PT15M PT1H 5 455 calories

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